Lemon Garlic Shrimp Pasta (Printable)
Linguine with shrimp, spinach, and a zesty lemon-garlic sauce ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 12 oz linguine or spaghetti
→ Shrimp
02 - 1 lb large shrimp, peeled and deveined
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Sauce and Vegetables
05 - 2 tbsp olive oil
06 - 4 cloves garlic, minced
07 - 1/4 tsp red pepper flakes (optional)
08 - 1/2 cup dry white wine or chicken broth
09 - Zest and juice of 1 large lemon
10 - 3 cups fresh baby spinach
→ Finishing Touches
11 - 2 tbsp unsalted butter
12 - 2 tbsp chopped fresh parsley
13 - Grated Parmesan cheese, for serving (optional)
# How to Make It:
01 - Boil linguine in a large pot of salted water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
02 - Sprinkle shrimp with kosher salt and ground black pepper evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Remove shrimp and set aside.
04 - Add minced garlic and red pepper flakes to the skillet. Cook for 30 seconds until fragrant.
05 - Pour in white wine or chicken broth, scraping the bottom of the skillet to release browned bits. Simmer for 2 minutes to reduce slightly.
06 - Add lemon zest and juice to the skillet, then stir in baby spinach. Cook until spinach wilts, about 1 minute.
07 - Return shrimp to the skillet. Add drained pasta and butter. Toss together, gradually adding reserved pasta water to achieve a smooth sauce.
08 - Remove from heat, sprinkle with chopped parsley, and serve immediately topped with Parmesan if desired.
# Expert Advice:
01 -
- It's deceptively elegant, the kind of thing you'd order at a nice restaurant but can have on your table in 30 minutes.
- The lemon-garlic sauce clings to every strand of pasta without feeling heavy or cream-logged.
- Shrimp cooks so fast that even on your most frazzled evenings, this never feels rushed.
02 -
- Don't overcrowd the shrimp in the pan or they'll steam instead of sear; cooking them in a single layer takes the same time but tastes completely different.
- The pasta water is not optional—that starch is what transforms a wet pan into a glossy, clinging sauce that doesn't need cream to feel luxurious.
- Taste the sauce before adding all the pasta; you might find you want more lemon, or a pinch more salt, and it's easier to adjust in the pan than in the bowl.
03 -
- Cold shrimp take longer to cook and brown less evenly, so let them sit on the counter for 10 minutes while your pasta water comes to a boil.
- The moment you taste lemon in your mouth while eating, you've added enough; the acid should brighten rather than pucker.